Japan · City guide
Teppanyaki counters, wagyu butchers and American-style chophouses. 10 steakhouses and 5 butchers and suppliers listed, updated 2026-10-04.
Every business on this page was checked against at least two public sources, and each profile shows its sources and check date. Hours and menus change, so call ahead. Spot a mistake? Send a correction.
Eat out
Steakhouse
Tokyo steak institution opened in 1967 that sears Tajima-line beef over binchotan charcoal and rests it in a clay oven, served with little more than salt and pepper.
Steakhouse
Teppanyaki restaurant of the Ukai group where chefs grill selected Kuroge Wagyu and seafood on the iron plate in front of diners.
Steakhouse
Teppanyaki chef's-table restaurant on the fifth floor of Omotesando GYRE, grilling the group's selected Kuroge Wagyu alongside seafood in a room built with beams from…
Steakhouse
Tokyo branch of the Brooklyn steakhouse, dry-ageing USDA Prime beef to the same methods as the original and serving its signature T-bone for sharing.
Steakhouse
Akasaka restaurant dedicated to Kobe beef, serving only carcasses with a marbling score of BMS 11 or higher as steak and multi-course menus.
Steakhouse
Restaurant and meat counter of aged-beef specialist Nakasei on Harimazaka, where whole Japanese Black carcasses are aged in-house for around two months.
Steakhouse
Course-style wagyu yakiniku restaurant in Minami-Aoyama credited with popularising grilled wagyu wrapped around rice and dipped in egg yolk.
Steakhouse
One of Tokyo's hardest-to-book wagyu yakiniku restaurants, where diners grill premium cuts at the table in a residential corner of Shirokane.
Steakhouse
Casual teppan steak restaurant above the Satou butcher shop, serving beef from the shop's own supply, including Mie-raised Matsusaka-line wagyu, as set meals at…
Steakhouse
Teppanyaki restaurant on the 17th floor of the Imperial Hotel Tokyo, cooking steak and seafood at the griddle with views over Hibiya.
Cook at home
Butcher & supplier
Long-established Kichijoji meat shop famous for the queue outside for its wagyu menchi katsu.
Butcher & supplier
Flagship meat shop of the Ningyocho Imahan sukiyaki house, selling Japanese Black wagyu cut for steak, sukiyaki, shabu-shabu and yakiniku, plus prepared foods.
Butcher & supplier
Wagyu-only butcher near Yoga station, opened in 2015, that selects female Japanese Black cattle regardless of brand and cuts every order to size.
Butcher & supplier · Retail · Wholesale
Small wagyu specialist butcher in Shiba devoted to Matsunaga Wagyu, selling steaks and slices to the public and supplying restaurants and hotels.
Butcher & supplier
Neighbourhood butcher near Togoshi-Ginza shopping street that cuts A5 brand wagyu to order and ships chilled nationwide.
Local tips
The letter is yield, the number is quality. A5 BMS 10–12 is the richest beef you can buy.
Kobe, Matsusaka and Omi are among the best-known regional wagyu brands, each with its own rules.
Highly marbled wagyu is rich, so 100–150 g per person is normal.